First I had to take a trip to the local asian food store and find some vegan wonton wrappers, which is easy enough.

For the first recipe I took one can of water chestnuts, 1/2 cup chopped carrots, 1/4 cup chopped celery, 1/4 cup cabbage, 2 TBsp soy sauce, and 1 TBsp sesame oil. This was all placed in the food processor and minced. Then I filled the wonton wrappers with this and curled them up, frying them in a little sesame oil before serving.

For the crab rangoon, this was a similar sort of food processor recipe. First I took a contained of vegan shrimp from the store:

yes that is Jack Harkness on the screen in the background…

I put all of these in the food processor, as well as 1/4 cup onion, 1 container tofutti cream cheese, 1/2 cup tofutti sour cream, 1 TBsp sugar, 2 TBsp garlic, 1 TBsp soy sauce, 1 tsp worcestersire sauce, and 1 TBsp ground ginger. Mince it all together and place in the wonton wrappers, then for this recipe you bake them at 350 for about 7-8 minutes (until browned).

I hate to admit it, but I actually do quite like hot dogs. I guess the good news is that the vegan version probably doesn’t taste that different from the regular one. And the fun part about hot dogs is what to put on them. On of my favorites is a combination of mangoes, avocado, and BBQ sauce, as shown here. I used the freshly made mango salsa from Whole Foods for this recipe. Super tasty, a great summer meal.

First bake two sweet potatoes however you like, I was short on time so microwaved them wrapped in a paper towel for 8 minutes. Meanwhile I fried up some TJs vegan chick’n strips in a little olive oil.

Once the sweet potatoes were baked I took the innards and mashed them up with a bit of salt and 3 TBsp soy milk.

Take a tortilla, spread out the sweet potato on the bottom, then fresh spinach, then the chick’n strips, and for this recipe I used sliced mozzarella Teese. Top with another tortilla. Fry in a tiny bit of oil, flipping when browned. Seriously, these might have been the best quesadillas I have ever made.